[1]
Yari, S., Nasirpour, A. and Fathi, M. 2016. Effect of Polymer Concentration and Acidification Time on Olive Oil Microcapsules Obtained by Complex Coacervation. Applied Food Biotechnology. 3, 1 (Jan. 2016), 53–58. DOI:https://doi.org/10.22037/afb.v3i1.10226.